FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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This is added to foods like white cheese and sugar.
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Bleaching agent
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Anti-oxidant
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Anti-caking agent
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Emulsifier
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Explanation:
Detailed explanation-1: -Peroxide hydrogen is by far the most widely used peroxide for bleaching purposes in the food industry. Various types of compounds are bleached with peroxides-natural oils, waxes, gums, natural sugars and starches. Hydrogen peroxide is used for color adjustment not only for final products, but starting materials also.
Detailed explanation-2: -Flour bleaching is a chemical treatment that removes yellow xanthophyll and other pigments from milled grains to produce whiter, finer-grain flour suitable for high ratio cakes, cookies and quick breads.
Detailed explanation-3: -Hydrogen Peroxide. Chlorine Dioxide. Tensile Strength. Aqueous Solution. Polyvinylidene Fluoride.
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